Chocolate Cake

Preheat oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.

For the cake, separate eggs and beat yolks until frothy with half the sugar and vanilla sugar. Beat egg whites with salt until stiff. Sprinkle on remaining sugar and continue beating until very stiff. Fold egg whites into egg yolks. Mix flour with almonds, cornstarch and cocoa and add to batter. Pour into springform pan, smooth and bake on middle rack for about 35 minutes. Cake is done when toothpick inserted in center comes out clean. Remove cake from oven, cool slightly, remove from pan and cool completely on a wire rack (at least 2 hours).

For the chocolate mousse, coarsely chop chocolate and melt together with mocha over a hot water bath. Remove from heat and cool. Separate eggs and beat yolks with vanilla sugar until frothy. Beat cream until stiff. Beat egg whites with sugar until stiff.  Add egg yolk mixture to melted chocolate, sift in cocoa and stir. Fold in cream and egg whites.

For the dark chocolate cream, chop chocolate and melt over a hot, not boiling, water bath. Stir in cream and butter and cool.

Cut cake horizontally twice so that there are 3 equal cake layers. Spread 1/3 of dark cream on bottom layer. Top with 1/3 of mousse and press second cake layer on top. Spread on 1/3 of dark cream and top with 1/3 of mousse. Place final cake layer on top. Spread on remaining dark cream and mousse. Refrigerate cake for at least 1 hour.